Jamaican Coconut Corn Bread Recipes

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CARIBBEAN SWEET CORNBREAD RECIPE



Caribbean Sweet Cornbread Recipe image

Caribbean Cornbread is extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness.

Provided by Adapted from Bob and Melinda Blanchard, At Blanchard's Table

Time 55m

Number Of Ingredients 11

1 cup flour
3/4 cup yellow corn meal
1 tablespoon baking powder
1 teaspoon salt
1 stick butter
1/2 cup sugar
3 eggs
14.5 ounces canned creamed corn, (one 14.5 can, or 1 1/2 cups)
1/2 cup drained crushed pineapple
4 ounces shredded Monterey Jack cheese
1/4 cup canola oil - plus 2 tablespoons!

Steps:

  • Preheat oven to 325
  • In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
  • In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time beating well after each egg.
  • Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and the 1/4 cup canola oil. Mix until well blended. Slowly add the bowl of dry ingredients, and mix until well blended.
  • Grease a 9x2-inch round metal pan (or 9x9 square baking dish) with the remaining 2 tablespoons of canola oil and set in the oven for 5 minutes. Remove pan from oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45-50 minutes. The cornbread should be golden brown when done. (You can also separate the mixture into into two round greased pans if preferred.)

Nutrition Facts : Calories 299 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice of bread, Sodium 540 grams sodium, Sugar 19 grams sugar, UnsaturatedFat 0 grams unsaturated fat

JAMAICAN COCONUT CORN BREAD



Jamaican Coconut Corn Bread image

This recipe came from an estate sale purchased the family collection in Forney, TX. Posted for ZWT5.

Provided by TxGriffLover

Categories     Quick Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 3/4 cups yellow cornmeal
1/2 cup light brown sugar
1 cup flour
1 teaspoon ginger
1 teaspoon salt
1 1/4 teaspoons baking soda
2 eggs, beaten
2 tablespoons butter, melted
2 cups buttermilk
1 (12 ounce) can coconut

Steps:

  • Preheat the overn to 375º.
  • Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
  • Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
  • Sprinkle the remaining coconut over the top and bake 25 minutes or until done.

JAMAICAN-STYLE BLACK BEAN AND COCONUT CORNBREAD BAKE



Jamaican-style Black Bean and Coconut Cornbread Bake image

Feel free to add more jerk seasoning to the black beans if you prefer your dishes spicier, or try the recipe with 1 Tbs. chili powder instead. For rich, smoky flavor, choose fire-roasted diced tomatoes with green chiles.

Provided by Joan Hunt

Categories     Other Main Dishes

Number Of Ingredients 12

2 Tbsp olive oil, plus more for greasing pan
2 15oz can(s) black beans,rinsed and drained
1 14oz can(s) diced tomatoes with mild green chiles, juices included
1 1/2 c frozen yellow corn, thawed
1/2 tsp jerk seasoning, or more to taste
1/2 tsp salt, divided
1/8 tsp ground black pepper
1/2 c all-purpose flour
1/2 c yellow cornmeal
1 Tbsp sugar
1 1/4 tsp baking powder
2/3 c light coconut milk

Steps:

  • 1. Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.
  • 2. Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish.
  • 3. Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 Tbs. oil, and stir until just combined-do not overmix. Spread batter over bean mixture with spatula. Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving

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